A new chef in an established restaurant can make an enormous difference. Having said that though, the change that Boka underwent after hiring Chef Lee Wolen was positively transformational. Chef Wolen came from The Lobby in Chicago, which he had raised to a Michelin Star, but he has a very impressive CV as well with stints at Moto, Butter, the world famous El Bulli, and Eleven Madison Park. He was coming to Boka, which already had a Michelin Star. I imagine that they wanted, at least to maintain that. I came for dinner a few years ago and really enjoyed my dinner and the design of the place. I had sat in the "Sail Room" that reminded me of an old corset and I had a very good dinner that included Scallops, Pork Belly, and an Indian dessert similar to Ice Cream. The last time I came, I had a little trouble finding the entrance because it was inside a courtyard. The entrance is in the same place, but as I knew where to look and there was still daylight when I arrived, I didn't have a problem finding it. The host station is still in the same place inside the door, but the wall behind it was now decorated/covered with antique door locks. I like the antique/vintage look so it played to my sensibilities well. I was seated in a different room than I was the last time I was here and I didn't notice this room so I am uncertain what was there before, but I do know that there was a very dramatic change made because there has been much comment made about it. The room is next to the hot station and I could see from where I was seated in a large round white leather booth who was coming and going. The room used black and white tiles of four different designs to make a larger dramatic design. The ceiling was a large skylight with an old design. The wall next to me was off-white and behind me was painted in a semi-graffiti style, "Be Yourself, Everyone Else is Already Taken - Oscar Wilde." I liked it and it made me smile, but the talk of this room is the "Living Wall". The wall opposite my booth was covered in plant life. Most of it was fairly short, but there were several plants scattered on the wall that had longer leaves/branches/stems. Also on the wall among the plant life were about 15 portraits of animals in old-style formal wear. There were dogs, cats, monkeys, various birds, a puma, and a squirrel, who looked very serious and stern. It was both very dramatic and whimsical and I really liked it. As far as the other rooms were concerned, the bar was in the same location and while there appeared to be some changes, they didn't appear to be that dramatic. The "Sail Room" has had the sail removed and with the wooden beams in the wall and the ceiling, it now has a lodge-like appearance. The wine list at Boka is still fairly impressive, although they seem to cut down somewhat on the number of cocktails. I was, however, able to find a cocktail to satisfy my tastes. It was called a Cold Shoulder #2 and had Bombay Dry Gin, Averna, Spiced Pear, Lemon, and Egg White. I am generally not a fan of pears, but the flavor moderated both the sour from the lemon and the herbal flavor from the gin. The egg white also gave it a nice creamy head.